7. To make the crust, mix the flour, almond flour and the cocoa powder and set aside.

8. Cream the rest of the sugar and the coconut oil until the sugar is no longer visible. Scrape down the sides of the bowl, add the almond milk and beat until well blended.

9. Add half of the flour cocoa mixture and beat until the dough becomes crumbly.

10. Add the rest of the flour mixture and beat. If the dough is dry, add couple spoons of the almond milk. Beat until the dough becomes a sticky mass.

11. Shape the dough into ball, wrap in plastic and refrigerate for 1 hour. Remove from the refrigerator, cut into 6 pieces. Dust flat work surface with flour. Using the heel of your hand, knead each piece into a smooth dough.

12. Dust the working surface and rolling pin. Roll each ball into 1/8 inch thick round. Use large dough scraper to move the dough. Center the round of dough over tart pan with removable bottom.

13. With your thumbs on the inside and the tips of your fingers outside, ease gently the dough down into the pan. Press gently the bottom and the side of the dough. With a small knife, trim the excess dough from the edge of the sides.

14. Refrigerate the tart shells for 1 hour.

15. Bake the tarts in 375 F. degree oven for 8 minutes. Remove from the oven, and place on a cooling rack.

16. Spoon the candied orange and pistachio into the tart. Gently arrange the candied apricots over the orange pistachio mixture.

17. Return the tart to the oven and bake for another 10 minutes. Remove the tart from the oven, place on a rack and cool completely before un-molding.

18. Drizzle with the cooled cooking syrup, sprinkle with slivered pistachios and enjoy.

Sanaa Abourezk is a Gourmet Chef, Restauranteur, Author, Nutritionist, Blogger Passionate about the art of cooking and teaching cool recipes. Sanaa owns and operates a popular Middle Eastern Restaurant in Sioux Falls, South Dakota. She earned a Bachelor of Science Degree in Agricultural Engineering and a Masters degree in Nutrition. She attended cooking school in Florence, Italy, as well as the Cordon Bleu Baking School in Paris, France. She has worked as a nutrition adviser for the South Dakota Department of Health, where she advised clients on nutrition, cooking, and healthy eating. A talented creator of healthy and delicious recipes, she has published three cookbook: Secrets of Healthy Middle Eastern Cuisine, Oh Boy, I Can’t Believe it’s Soy!, and Gluten Free Mediterranean.

Sanaa Abourezk is a Gourmet Chef, Restauranteur, Author, Nutritionist, Blogger Passionate about the art of cooking and teaching cool recipes. Sanaa owns and operates a popular Middle Eastern Restaurant in Sioux Falls, South Dakota. She earned a Bachelor of Science Degree in Agricultural Engineering and a Masters degree in Nutrition. She attended cooking school in Florence, Italy, as well as the Cordon Bleu Baking School in Paris, France. She has worked as a nutrition adviser for the South Dakota Department of Health, where she advised clients on nutrition, cooking, and healthy eating. A talented creator of healthy and delicious recipes, she has published three cookbook: Secrets of Healthy Middle Eastern Cuisine, Oh Boy, I Can’t Believe it’s Soy!, and Gluten Free Mediterranean.